Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

Nina Gringer*, Hamed Safafar, Axelle Du Mesnildot, Henrik H. Nielsen, Adelina Rogowska-Wrzesinska, Ingrid Undeland, Caroline P. Baron

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTS-radical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDF-motif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.

OriginalsprogEngelsk
TidsskriftFood Chemistry
Vol/bind194
Sider (fra-til)1164-1171
ISSN0308-8146
DOI
StatusUdgivet - 1. mar. 2016

Fingeraftryk

Clupea harengus
herring
Brines
Salts
Molecular Weight
Molecular weight
peptides
molecular weight
salts
Peptides
Scavenging
Chelation
phenolic acids
Amino Acids, Peptides, and Proteins
Iron
Antioxidants
Proteins
Dialysis
Size exclusion chromatography
iron

Emneord

  • Antioxidant
  • Herring brine
  • LMWC
  • Peptides
  • Phenolic compounds

Citer dette

Gringer, Nina ; Safafar, Hamed ; Du Mesnildot, Axelle ; Nielsen, Henrik H. ; Rogowska-Wrzesinska, Adelina ; Undeland, Ingrid ; Baron, Caroline P. / Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. I: Food Chemistry. 2016 ; Bind 194. s. 1164-1171.
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title = "Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine",
abstract = "This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTS-radical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDF-motif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.",
keywords = "Antioxidant, Herring brine, LMWC, Peptides, Phenolic compounds",
author = "Nina Gringer and Hamed Safafar and {Du Mesnildot}, Axelle and Nielsen, {Henrik H.} and Adelina Rogowska-Wrzesinska and Ingrid Undeland and Baron, {Caroline P.}",
note = "Copyright {\circledC} 2015 Elsevier Ltd. All rights reserved.",
year = "2016",
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day = "1",
doi = "10.1016/j.foodchem.2015.08.121",
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Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine. / Gringer, Nina; Safafar, Hamed; Du Mesnildot, Axelle; Nielsen, Henrik H.; Rogowska-Wrzesinska, Adelina; Undeland, Ingrid; Baron, Caroline P.

I: Food Chemistry, Bind 194, 01.03.2016, s. 1164-1171.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine

AU - Gringer, Nina

AU - Safafar, Hamed

AU - Du Mesnildot, Axelle

AU - Nielsen, Henrik H.

AU - Rogowska-Wrzesinska, Adelina

AU - Undeland, Ingrid

AU - Baron, Caroline P.

N1 - Copyright © 2015 Elsevier Ltd. All rights reserved.

PY - 2016/3/1

Y1 - 2016/3/1

N2 - This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTS-radical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDF-motif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.

AB - This study aimed at unravelling the antioxidative capacity of low molecular weight compounds (LMWC) (peptides, amino acids and phenolic acids) present in salt brines from the marinated herring production. Brines were fractionated into <10 kDa fractions using dialysis and further into 94 fractions using size exclusion chromatography. All samples were analysed for protein, total phenolic content (TPC) and antioxidant activities. Protein-enriched samples were pooled (P1, P2 and P3) and analysed for phenolic acids, total amino acids and peptide/protein sequence using advanced mass spectrometry. All salt brines contain LMWC holding ABTS-radical scavenging activity, reducing power and iron chelating activity. Generally, a strong correlation between TPC and ABTS-radical scavenging was found. In contrast, reducing power and iron chelating activity seemed to be caused by peptides. Protein/peptide sequencing revealed 1 kDa peptides with the presence of HDF-motif which could be responsible for some of the antioxidant capacity observed in marinated herring salt brine.

KW - Antioxidant

KW - Herring brine

KW - LMWC

KW - Peptides

KW - Phenolic compounds

U2 - 10.1016/j.foodchem.2015.08.121

DO - 10.1016/j.foodchem.2015.08.121

M3 - Journal article

C2 - 26471668

AN - SCOPUS:84941369097

VL - 194

SP - 1164

EP - 1171

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -